Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet) |
3 ounces | Onion, sliced |
1 ounce | Carrot, sliced |
1 ounce | Celery |
2 \N | Garlic clove; crushed |
1 pinch | Thyme |
1 pinch | Rosemary |
1 pinch | Coriander |
4 pinches | Or,gano |
2 pinches | Cloves |
4 pinches | Black pepper |
1 \N | Bay leaf |
\N \N | Parsley; chopped |
\N \N | Zest of 1/2 lemon |
2 teaspoons | Salt |
2 tablespoons | Lemon juice |
3 ounces | Olive oil |
4 ounces | Wine, white |
Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would certainly do so. For the curious, the recipe actually calls for marinating in a *kioupi* or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers.
Grill over embers of vine branches (!). Serve hot.